Venison Wellington

For colder nights, try this classic Venison Wellington, using a seared tenderloin covered with a mushroom mix, wrapped in prosciutto and pastry and baked to perfection.

Cook time: 75 minutes, Serves 6

Ingredients

• 1kg farm raised venison tenderloin
• 1 Tbsp olive oil
• Salt and pepper
• 1/4 cup Dijon mustard
• 10–12 slices prosciutto
• 4 sheets puff pastry, thawed if frozen
• 1 egg, beaten

Mushroom mix

• 1 Tbsp butter
• 2 shallots, peeled and halved
• 3 garlic cloves, peeled and roughly chopped
• 650g button mushrooms, roughly chopped
• 1 Tbsp thyme, finely chopped

Method

1. Preheat oven to 200°C. At room temperature, dry the venison with a paper towel, tie into a roll, brush with oil, then season with salt and pepper.
2. In a large heavy-based frying pan on high heat, sear the venison for 3 minutes on each side, including the tenderloin ends. Transfer to a chopping board, and cool.
3. Blend shallots, garlic and mushrooms until finely chopped. In a heavy set pan over medium heat, add butter and mushroom mix and cook, stirring often, for 20 minutes, until the liquids have evaporated and it forms a chunky paste. Stir in thyme, season with salt and pepper, and cool.
4. Untie the venison and brush liberally with mustard.
5. On a large piece of cling film, lay the prosciutto, overlapping to form a square. Spread thinly with mushroom mix, place the venison on top, and roll up tightly. Chill in fridge for 20 minutes.
6. Arrange the pastry sheets, on a sheet of baking paper, in a giant square, and roll into one. Unwrap the prosciutto roll and place in the middle of the pastry. Fold the pastry to cover the roll completely, and trim if needed. Tightly roll the prepared Venison Wellington in cling film and place in the fridge for 20 minutes.
7. Remove cling film and place the Venison Wellington on a lined baking tray. Brush with beaten egg, sprinkle with salt, make some slits on top of pastry for the steam vent and bake for 40 minutes, until the pastry is golden brown and the internal temperature of the venison reaches 57°C (for medium-rare).
8. Rest for 20 minutes, before slicing and serving warm with your favourite sides.

Recipe: New Zealand Deer Farmers Association.